This blog is for the posting of Vintage Recipes. I have inherited recipes from both my grandmothers, mother, aunts, etc over the years. I am also a cookbook collector with several old cookbooks in my possession. My goal here is to share with you older recipes that have been lost to many. I hope you will enjoy my blogs and some old memories will be revived by some of the recipes. Note:To save the vintage value of these recipes, I make no changes. You see the original recipe as written.

This is one of my favorite recipes from author Janette Oke's family's cookbook. This is listed as a favorite of Marvin Logan whom I believe to be Janette's son-in-law but I am guessing on that. Whomever he is, he knows what is good!

Sift first 3 ingredients together. Cream butter, sugar, and grated rind together. Add egg; beat until light and fluffy. Blend in dry ingredients and nuts. Chill 1 hour. Shape on lightly floured surface into a roll about 1 1/2-in. in diameter. Cut in 1-inch pieces. Dust hands with flour and roll each piece into a tapered ball. Place on greased cookie sheet. Flatten with palm of hand. With corner of a folded piece of cardboard, mark indentation to give appearance of veins down center of the leaf. Bake at 400 degrees F. 10 to 12 min. While hot, sprinkle with sugar. Makes about 2 dozen.

Thursday, May 15, 2014

My local library has a program called 'Friends of the Library' where one can donate books and others can purchase them for a donation. I always look for cookbooks when I am there. This recipe is from a salad cookbook entitled SALAD SAMPLER FROM QUILTING IN THE COUNTRY OF Bozeman, Montana. I love this book and thought I would share this recipe with you. Having lived in five states and traveled to many more, I love recipes from around the country.

Mix salt and water. In a large bowl, mix cabbage with salt water. Let stand four to five hours. Rinse cabbage thoroughly three times and drain well. Place the cabbage in a large bowl. Add remaining ingredients and mix thoroughly. Chill at least one hour before serving.

In a large deep skillet, heat 2 teaspoons of the oil over medium-high heat until hot; add chicken and cook about 5 minutes or until golden brown, stirring often. Remove chicken from skillet to a plate and set aside.

In the same skillet, heat the remaining oil. Add the carrots, onion, and celery and cook 5 minutes, stirring occasionally. Add the broth, salt, thyme, pepper, and the lemon peel; heat to boiling. Reduce the heat to low; cover and simmer for 10 minutes until the carrots are tender.

Meanwhile, in a medium mixing bowl, using a wire whisk, mix the cornstarch with 1 1/2 cups of the milk until blended and smooth.

In a small bowl, stir the baking mix with the 1/3 cup milk until blended; set aside.

Stir the cornstarch mixture into the skillet and heat to boiling over medium-high heat. Boil and stir for 1 minute. Return the chicken to the skillet along with the peas; heat to boiling. Remove the lemon peel and discard.

Drop the dough by tablespoonfuls over the chicken mixture in skillet. Lower the heat to medium-low; cover and simmer for 10 minutes or until the biscuits are cooked through.